Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids.

Abstract

Effect of processing on micronutrient content of chips produced from some plantain and banana hybrids.Abstract --Introduction. Chips or crisps are the most important foods usually fried; they are presented in the form of thin discs (chips) or sometimes in the form of sticks (French fries). Materials and methods. Chips were prepared starting from pulp samples resulting from five hybrids of plantain and banana newly released in Nigeria and from a local cultivar used as reference. The iron, zinc and pro-vitamin A contents were investigated in the chips to unveil their micronutrient content. Results and discussion. The results showed that there was no significant difference (p < 0.05) in the iron content of the chips produced from the new plantain and banana hybrids, while a significant difference (p < 0.05) existed in both zinc and total carotenoid contents of the hybrids. Chips made from BITA 3, a hybrid cooking banana, could contribute 2.61 retinol equivalent (RE) e [1 (RE) e = 6 µg β-carotene (precursor of vitamin A)] daily, if a small packet of chips (45 g) is consumed, based on the Recommended Daily Dietary Allowance. A 45-g packet of chips made from PITA 26 can contribute 14.6% and 20.1% of the daily requirements of zinc per day, and 30.1% and 22.3% of the requirements of iron per day, for a man and a woman, respectively. Conclusions. The new plantain and banana hybrids may therefore significantly participate in a food strategy aiming at combating the lack of micronutrients in the sub-Saharan African diet.Nigeria / Musa / fruit pulps / frying / chemical composition / iron / zinc / carotenoids / retinol Effet du traitement thermique sur la teneur en micronutriments de croustilles produites avec certains hybrides de plantain et de banane.Résumé --Introduction. Les chips ou les frites font partie des aliments frits les plus importants ; ils se présentent sous forme de rondelles minces (chips) ou sous forme bâton-nets (frites). Matériel et méthodes. Des chips ont été préparées à partir d'échantillons de pulpe issue de cinq hybrides de plantains et de bananes nouvellement diffusés au Nigéria et d'un cultivar local utilisé comme témoin. Les teneurs en fer, zinc et provitamine A du produit transformé ont été étudiées pour évaluer leur contenu en micronutriments. Résultats et discussion. Les résultats ont montré qu'il n'y avait aucune différence significative (p < 0,05) entre les teneurs en fer des chips issues des nouveaux hybrides de plantains et bananes, tandis que des différences significatives (p < 0,05) existaient pour les teneurs en zinc et en carotenoïdes totaux de ces hybrides. En se basant sur l'allocation alimentaire quotidienne recommandée (AAQR), les chips de BITA 3, une banane à cuire hybride, pourraient apporter quotidiennement 2,61 équivalents rétinol (ER) e [1 (ER) e = 6 µg β-carotène (précurseur de la vitamine A)], si un petit paquet de chips (45 g) était consommé chaque jour. En se basant sur l'AAQR, un paquet de 45 g de chips de PITA 26 pourrait apporter 14,6 % et 20,1 % des besoins journaliers en...

Detection of Physiochemical and Some Heavy Metals in Potato and Corn Chips Products in Iraqi Markets with their Daily Intake

“…They reported that the quality of used oil to frying affects the quality of food. Adeniji and Tenkouano (2007) reported that high fat content reduces the shelf life of chips due to lipid oxidation. Salt (sodium chloride) is a chemical compound, the total salt content varied and ranged from 0.14% to 2.82% for all the studied chip types.…”

Postharvest Properties of Unripe Bananas and the Potential of Producing Economic Nutritious Products

“…However, deep fried-banana chips are usually high in fat contents that might affect consumers' health, so that the low-fat chips were of recent interest. This type of chips can be obtained by baking instead of frying in oil, this method reduced the fat content of banana chips by 69% (Adeniji and Tenkouano, 2007;Elkhalifa et al, 2014;Ruales et al, 1990). The flour from mature green banana, which is rich in minerals, resistance starch, fiber and protein, was able to improve the nutritional contents when blended with cereal flour products.…”

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